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BackstoryI worked in a quaint bed and breakfast/restaurant in college. They made something similar, but still quite different. It took 6 years, but I have finally tried to recreate it, but with a twist. Chocolate crepes, instead of standard crepes; rolled, not triangular; coffee syrup, not creme anglaise. I scored with this one. It rocks!
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 6 tablespoons confectioners' sugar
- Pinch of salt
- 2 tablespoons vegetable oil
- 2 cups milk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Vegetable oil as needed
- 16 six-inch squares parchment or waxed paper
- Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the oil, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour.
- Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside